This single-farmer lot is grown in Loreto, Orellana, Ecuador at an altitude of 450 meters. It is a Canephora variety known as Pepón Hybrid, processed using the honey method. The coffee offers a flavor profile characterized by spices, cranberry, and citric acid, with a creamy, full body and notes of caramel and marzipan on the finish. It is roasted light for espresso preparation.
Röstlabor, meaning Roasting Lab, perfectly describes the philosophy of founders Martin and Raphael in Zurich. They approach coffee with a scientific curiosity and a passion for craftsmanship, experimenting with profiles to unlock the full potential of each bean. It is a place where precision and the love for coffee intersect.
